Baking at High Altitude: The Muffin Lady's Old Fashioned Recipes Book

If you have to clear wheat out of your diet, this is a good book to go by. Elizabeth Barbone seems to know what she's doing. Just keep in mind if you're switching from a gluten diet to gluten free, everything will taste different. Don't rate this book on the fact that gluten free isn't as tasty as regular flour. For many foodies with allergies, these types of books are life savers. Albeit not the same, but thank goodness someone out there is making a go of it.

Her brownie recipe is one of the best I've ever tasted. However, I substitute half brown sugar along with the regular sugar. Makes it even more amazing.

The only gluten-free pizza crust I've ever fallen deeply in love with comes from Upper Crust pizzeria in Santa Fe, NM. I think about getting a part time job there just to know the recipe. Yeast breads are just plain hard to replicate. I rarely make them myself.

I did a steady gluten free diet for around a year, then just decided I could have a little arthritis for the sake of good taste. So I got rid of all my other gluten free cookbooks EXCEPT this one. That's saying a lot.

I thank Elizabeth Barbone for going out there and figuring it out for the rest of us. She does it well considering....